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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Bread
Cut the sourdough bread into 1-inch cubes and toast them in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden brown and crispy.
Prepare the Tomatoes
While the bread is toasting, chop the heirloom tomatoes into bite-sized pieces and place them in a large mixing bowl.
Mix the Dressing
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and black pepper.
Combine the Ingredients
Once the bread is toasted, add it to the bowl with the heirloom tomatoes. Pour the dressing over the mixture and toss gently to combine.
Add Cheese and Basil
Tear the Piave Vecchio cheese into small pieces and add it to the salad along with the fresh basil leaves. Toss again to distribute evenly.
Serve
Let the salad sit for about 10 minutes to allow the flavors to meld before serving. Enjoy your Panzanella!